Baked French Toast with Blueberry Topping and Cinnamon Streusel Recipe

Introduction

Baked French toast is a comforting, crowd-pleasing breakfast dish that’s perfect for leisurely weekend mornings or holiday brunches. This recipe combines custardy bread soaked in a rich egg mixture with a sweet, crumbly topping for a delicious twist on the classic.

Ingredients

• Butter, for greasing and serving
• 1 loaf crusty sourdough or French bread
• 8 eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 tablespoons vanilla extract
• Warm syrup, for serving
• 1 cup fresh blueberries, for serving
• 1/2 cup flour
• 1/2 cup firmly packed brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• Freshly grated nutmeg (optional)
• 1/2 cup cold butter, cut into pieces

Instructions

1. Step 1: Grease a 13-by-9-inch baking pan with butter. Tear the bread into chunks or cut it into cubes and spread evenly in the pan. In a large bowl, whisk together the eggs, milk, cream, granulated sugar, brown sugar, and vanilla extract. Pour this mixture evenly over the bread. Cover tightly and refrigerate overnight or bake immediately if preferred.
2. Step 2: For the topping, combine the flour, brown sugar, cinnamon, salt, and nutmeg (if using) in a separate bowl. Add the cold butter pieces and use a pastry cutter or fork to mix until the mixture resembles fine crumbs. Refrigerate the topping in a plastic bag until ready to use.
3. Step 3: Preheat the oven to 350°F (175°C). Remove the French toast casserole from the fridge and sprinkle the crumb topping evenly over it. Bake for 45 minutes for a softer, bread pudding-like texture, or bake for an hour or more for a firmer, crisper crust.
4. Step 4: Serve portions topped with butter, a drizzle of warm syrup, and fresh blueberries for a bright, fruity finish.

Tips & Variations

• Use day-old bread to help the custard soak in without becoming too mushy.
• Swap blueberries for other fresh berries or sliced bananas to vary the fruit topping.
• Add a pinch of ground cardamom or orange zest to the custard for a fragrant twist.
• If you like a nutty crunch, sprinkle chopped pecans or walnuts over the crumb topping before baking.

Storage

Store any leftover baked French toast covered in the refrigerator for up to 3 days. Reheat individual servings gently in the microwave or warm them in a 350°F oven until heated through. This dish can also be frozen; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the baked French toast the night before?

Yes, soaking the bread overnight makes the custard more flavorful and allows the bread to absorb the mixture fully, resulting in a richer texture.

What can I use if I don’t have heavy cream?

You can substitute additional whole milk or half-and-half if you don’t have heavy cream, though it may slightly alter the richness of the custard.

Baked French Toast with Blueberry Topping and Cinnamon Streusel Recipe

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★★★★★

4.6 from 113 reviews

• Author: Mariam
• Total Time: 65 minutes plus overnight soaking
• Yield: 8 servings 1x

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Description

This Baked French Toast casserole is a comforting and delicious breakfast dish featuring crusty sourdough or French bread soaked in a rich custard of eggs, milk, cream, and sugars, then topped with a crispy cinnamon-brown sugar streusel. It can be prepared the night before and baked in the morning for a perfectly tender and flavorful meal, garnished with warm syrup, butter, and fresh blueberries.

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Ingredients

Scale 1x2x3x

French Toast Base

• Butter, for greasing and serving
• 1 loaf crusty sourdough or French bread
• 8 eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 tablespoons vanilla extract

Topping

• 1/2 cup flour
• 1/2 cup firmly packed brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• Freshly grated nutmeg (optional)
• 1/2 cup cold butter, cut into pieces

Serving

• Warm syrup, for serving
• 1 cup fresh blueberries, for serving
• Butter, for serving

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Instructions

1. Prepare the pan and bread: Grease a 13-by-9-inch baking pan thoroughly with butter. Tear or cut the crusty bread into chunks or cubes and spread them evenly in the pan to form the base of the casserole.
2. Mix custard: In a large bowl, crack the eggs and whisk together with whole milk, heavy cream, granulated sugar, brown sugar, and vanilla extract until fully combined and smooth.
3. Soak the bread: Pour the custard mixture evenly over the bread in the pan. Cover the pan tightly and refrigerate overnight for the bread to soak up the flavors. Alternatively, bake immediately if preferred.
4. Prepare the streusel topping: In a separate bowl, stir together flour, brown sugar, cinnamon, salt, and freshly grated nutmeg if using. Add the cold butter pieces and use a pastry cutter or fork to mix until the mixture forms coarse, pebble-like crumbs. Refrigerate the topping until ready.
5. Preheat oven and add topping: When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the fridge and sprinkle the streusel topping evenly over the soaked bread and custard.
6. Bake: Bake the casserole for 45 minutes for a softer, bread pudding-like texture, or extend baking to 1 hour or more for a firmer and crispier top crust. The casserole should be golden and bubbling.
7. Serve: Scoop out individual portions and top with a pat of butter, a drizzle of warm syrup, and fresh blueberries for a perfect breakfast or brunch treat.

Notes

• For best flavor, allow the bread to soak overnight in the custard mixture.
• Use day-old or slightly stale bread for optimal texture; it absorbs the custard better.
• You can substitute whole milk for 2% milk if desired, but whole milk and cream yield a richer custard.
• The streusel topping can be prepared ahead and kept refrigerated for convenience.
• Adjust the baking time based on your preferred texture: less time for soft bread pudding, more for crunchy topping.
• Serve with extra syrup and fresh fruit of choice for added freshness and sweetness.

• Prep Time: 20 minutes (plus overnight soaking time)
• Cook Time: 45 to 60+ minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Baked French Toast, French Toast Casserole, Breakfast Casserole, Cinnamon Streusel Topping, Overnight French Toast